Vegan Pineapple Coleslaw

4.77 from 13 votes

The natural, sweet taste of pineapple and crispy cabbage come together to compliment any BBQ dish or enjoy as a side dish and sandwich topper, or an entree salad with grilled tofu.

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 138kcal

Author: Kathy Carmichael

Ingredients

Coleslaw Salad

½ head Green Cabbage shredded
1 cup diced Carrots
5 Green Onions sliced thin
½ cup red bell pepper chopped
½ fresh pineapple or 1 cup chopped
1 cup purple cabbage shredded
2 Tablespoons parsley garnish optional

Dressing

¼ cup raw soaked cashews Drained or substitute Silken Tofu for a nut-free option
3 Tablespoons Pure Maple Syrup date syrup, or fresh pineapple juice
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Dijon Mustard

Instructions

Prepare Coleslaw Salad

Shred the cabbages and place them in a large bowl.
Add shredded carrots, red bell pepper, and sliced green onions.
Add bite-sized pieces of pineapple..

Coleslaw Dressing

In a high-speed blender, add all ingredients.
Blend until smooth.
Pour into a bowl with cabbages, carrots, red bell pepper, onions, and pineapple.
Toss to coat the coleslaw ingredients.
Cover until ready to serve.
Garnish with parsley (optional)

Serving suggestions:

Top a barbecued tempeh sandwich, barbecue jackfruit sandwich, or pulled pork sweet potato sandwich.
Serve as a side dish for sandwiches, burgers, or carrot dogs.
Serve as an entree salad and add grilled tempeh or tofu

Video

Notes

Substitute white beans, silken tofu, or sunflower seeds for cashews in the dressing for a nut-free option.
Soaking the cashews overnight in water makes blending them easier.
For a quick way to soften cashews, boil the cashews for 10 minutes, drain, and then blend with other ingredients.
Make vegan pineapple coleslaw ahead of time so the flavors enhance in the refrigerator.
Serve pineapple coleslaw with your favorite BBQ meals. To avoid soggy coleslaw, toss the cabbage with a Tablespoon of salt and allow it to sit in a colander, then rinse and shake. The salt helps remove the excess water and keeps the cabbage crispy.
Coleslaw tastes better the longer it sits. If you can prep ahead a day or longer, the flavor will be worth the wait.
Another way to keep cabbage crispy is to place shredded cabbage in a tightly sealed plastic bag or air-tight container.
Store in the coldest part of your fridge. Shredded cabbage should stay fresh for 2-3 days when stored properly.
If your dressing is too thin, mix a little xanthan gum with the dressing to thicken it. Xanthan gum doesn't require heat to thicken, so it works great in dressings.
Distilled white vinegar is another substitute for apple cider vinegar in coleslaw recipes.
Refrigerate your coleslaw salad in an airtight container for 3 to 5 days.

Nutrition